How do you remove lipase from breast milk?

Understanding Lipase in Breast Milk
Breast milk is often referred to as “liquid gold” for its nutritional value, but for some mothers, it can come with an unexpected challenge: high levels of lipase. Lipase is an enzyme that helps break down fats in milk, but when present in excess, it can alter the taste and smell of breast milk, leading to rejection by infants. This condition can be distressing for breastfeeding mothers who rely on pumped milk for their babies.
The Problem with High Lipase
Mothers may notice that their pumped breast milk has a soapy or metallic taste, especially after it has been refrigerated or frozen. This change can lead to babies refusing to drink the milk, which can be alarming for parents who want to ensure their child receives the best nutrition possible. The good news is that there are effective methods to manage this issue.
How to Remove or Manage Lipase
One of the most effective ways to address high lipase levels in breast milk is through a process called scalding. Scalding involves heating the milk to a specific temperature to deactivate the lipase enzyme before freezing or refrigerating it. Here’s how to do it:
1. Heat the Milk: Pour the expressed breast milk into a saucepan and heat it on the stove. Use a thermometer to monitor the temperature, aiming for around 180°F (82°C). This temperature is sufficient to deactivate the lipase without compromising the milk’s nutritional value.
2. Cool the Milk: Once the milk reaches the desired temperature, remove it from the heat immediately. Allow it to cool down quickly by placing the saucepan in a bowl of ice water. This rapid cooling helps preserve the quality of the milk.
3. Store Properly: After the milk has cooled, transfer it into clean storage containers or bags. Label them with the date and time, and store them in the refrigerator or freezer as needed.
Additional Tips for Managing High Lipase Milk
If scalding is not an option or if mothers prefer not to alter their milk, there are other strategies to consider:
– Use Fresh Milk: Whenever possible, use freshly pumped milk rather than stored milk. This minimizes the risk of lipase activity affecting the taste.
– Experiment with Storage: Some mothers find that using glass containers instead of plastic can help maintain the milk’s flavor. Additionally, storing milk in smaller portions can reduce the time it spends in the fridge or freezer, potentially limiting lipase activity.
– Consult a Lactation Expert: If issues persist, seeking advice from a lactation consultant can provide personalized strategies and support for managing high lipase breast milk.
Conclusion
While high lipase levels in breast milk can pose challenges, understanding the issue and employing techniques like scalding can help mothers ensure their babies receive the nutrition they need without the unpleasant taste. With a little effort and the right approach, breastfeeding mothers can navigate this hurdle and continue to provide their little ones with the benefits of breast milk.

How to get rid of high lipase in breastmilk?

***Per Lawrence & Lawrence, bile salt-stimulated lipase can also be destroyed by heating the milk at 144.5 F (62.5 C) for one minute (p. 205), or at 163 F (72 C) for up to 15 seconds (p. 771).

How can I lower my lipase naturally?

How to lower lipase levels

1. intravenous fluids.
2. medications to manage pain.
3. not eating for a recommended period and then starting a bland diet.

Can babies drink high lipase milk?

Many babies don’t reject high lipase milk, but what should you do If you suspect that your baby does have a harder time drinking it because of the smell or taste? Try mixing it with some freshly pumped or expressed milk.

What deactivates lipase?

Immobilized lipase is frequently deactivated by lower alcohols with deactivation being caused by the immiscibility between triglycerides and methanol or ethanol. When the lower alcohol is adsorbed to the immobilized enzyme, the entry of triglycerides is blocked, which causes the reaction to stop.

How long does lipase stay in breastmilk?

If you do have excess lipase activity in your breast milk, you might notice a difference in its smell and taste about 12 to 14 hours after pumping and storing, although others might not notice changes until days later. Some possible changes include: Milk that has a soapy smell or taste.

How to reduce lipase levels?

The best way to lower lipase levels is to treat the underlying condition that is causing it. If you have pancreatitis, your doctor will likely prescribe medication to help reduce inflammation and pain. They may also recommend lifestyle changes, such as eating a low-fat diet and avoiding alcohol.

How to tell if breast milk is high in lipase?

If you have soapy or metallic tasting breastmilk, this could be a sign of high lipase.

Can you sell breast milk with high lipase?

Yes! We will happily accept your high lipase milk, as will our recipient babies. Lipase is destroyed during our pasteurization process.

Does freezing milk immediately reduce lipase?

Addition of serum had no effect on milk LPL at either temperature. We conclude that LPL and BSSL remain fully active during frozen storage of human milk and that milk fat is hydrolyzed at -20 degrees C but not at -70 degrees C.

Is it OK for baby to drink high lipase milk?

High lipase milk is just as nutritious and safe as any other breast milk. The only difference is in its taste and smell, which some babies might notice, leading them to refuse bottles, while others may not. There is no evidence to suggest that high lipase milk causes any digestive issues in babies.